Slow cooked lamb shoulder is a method where the bone in or boneless shoulder joint is cooked gently at low temperatures for several hours until the meat becomes meltingly tender and easily pulls apart. The long, slow heat breaks down connective tissues and collagen into glossy, flavourful gelatine that keeps the meat moist and gives the cooking liquid a rich, silky mouthfeel. The shoulder is the perfect cut for this treatment because it’s well marbled with fat and packed with connective tissue from a heavily worked muscle, so rather than drying out it rewards patience with deep, concentrated flavour, succulent texture and excellent shreddability. Plus the bone adds extra richness to slow braises, stews and roast and pull preparations.

The marinade is incredibly greek with lots of oregano, lemon and garlic, which to me are the perfect flavourings to season the lamb with. The bed of green salsa, is more north african/middle eastern with its big hit of coriander and chillies, giving the lamb a new dimension of spice and punchy brightness to cut through the lambs natural richness. Yes this recipe takes some time, but really it’s the perfect time to pop in the oven in the morning and have it ready for late-ish lunch, and I have worked so hard to get this cooking time perfect, and it never lets me down, particularly when you’re spending a good amount of money on the lamb itself.